Photo of Salmon with fennel and feta couscous by WW

Salmon with fennel and feta couscous

Points® value
Total Time
40 min
10 min
30 min



1 individual, cut into thin wedges

Red onion

1 medium, peeled, cut into 8 wedges


2 clove(s), skins still intact

Calorie controlled cooking spray

4 spray(s)

Salmon, raw

250 g

Lemon Juice, Fresh

45 ml


1 zest(s) of 1

Couscous, dry

200 g

Dill, Fresh

12 g, roughly chopped

Feta Cheese

100 g, crumbled

Chicken stock cube(s)

1 cube(s)


  1. Preheat the oven to 200C/180C fan. Put the fennel, onions and garlic cloves in a roasting tin and spray with calorie controlled spray. Roast in the oven for 20-25 minutes until soft. Remove from the oven and leave to cool. Reserve the garlic cloves. Meanwhile, put the salmon fillets on a sheet of baking foil and squeeze over the juice of half a lemon. Season well and cover with another piece of foil. Seal the edges to make a parcel. Place on a baking tray and bake in the oven for 12 minutes. Remove from the oven and leave to cool. Put the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to steam for ten minutes. Remove the plate and fluff the grains with a fork. Leave to cool. When the couscous is at room temperature, stir through the roasted fennel and onions, along with the dill. Mix the pulp from the garlic with the remaining lemon juice and zest and stir this through the couscous. Season well, and then gently fold through flakes of the baked salmon and crumbled feta.